There is one disagreement in our household concerning this. The majority of adults here find raisins in tomato sauce to be interesting and innovative. Other members of the family did not think it a good idea and they were not charmed after sampling it.
1 pound tricolor bowtie pasta
2 tablespoons olive oil
4 cloves garlic, sliced
1 can (28 ounces) crushed tomatoes
1 can (15 ounces) chickpeas, drained and rinsed
¾ teaspoon salt
¼ teaspoon red pepper flakes
½ cup raisins
1/8 teaspoon cinnamon
2 tablespoons chopped parsley
- Bring a large pot of salted water to boiling. Cook pasta 12 min. or per package directions. Reserve 1 cup of the cooking water, then drain pasta.
- Meanwhile, heat olive oil in large nonstick skillet over medium-high heat. Add garlic and cook 2 min. or until brown. Stir in tomatoes, chickpeas, salt, and red pepper flakes. Simmer for 10 min. Add raisins and cinnamon.
- Toss pasta with sauce, adding pasta water to thin the sauce if necessary. Garnish with parsley
Recipes out of the Blond Box 